Leek and Pea Dumpling Curry

The leek is one of the national emblems of Wales, and this week they celebrated St David's Day on 1st March. Leeks are in season right now and this vegetarian curry served with a dollop of natural yogurt and a sprinkle of coriander is cheap to make and is a perfect way to feed your family or friends.


Vegetable oil for frying
1 large leek, finely sliced
100g frozen peas
2 red onions, sliced
2 tbsp curry paste (we used Patak’s Korma paste)
450g potatoes, peeled and cut into chunks
250g natural yogurt, plus extra 
to serve
100g kale, roughly chopped
Small bunch fresh coriander, finely chopped
90g chickpea flour
½ tsp bicarbonate of soda
Lime wedges to serve


Heat 1 tbsp oil in a frying pan over a medium heat. Fry the leek for 6-7 minutes until softened and gently browned. Stir in the peas and cook for another minute. Set aside to cool slightly.

Meanwhile, in a large sauté pan with a lid, heat 1 tbsp oil over a medium heat and cook the onions for 5 minutes to soften slightly. Add the curry paste and cook, stirring, for 1 minute. Add the potatoes, 100g of the yoghurt and 600ml cold water, bring to a boil, then simmer for 15 minutes until the potatoes are tender. Stir in the kale.

Meanwhile, mix most of the chopped coriander into the leek and pea mixture along with the chickpea flour, remaining yoghurt and the bicarbonate of soda. Use 2 spoons to shape the mixture into 8 dumplings and space out evenly on top of the curry in the pan, cover with the lid and cook for 15-20 minutes until the dumplings are risen and soft. Serve with the remaining chopped coriander, a dollop of yoghurt and lime wedges for squeezing over.